Enchilada Meatloaf Muffins

2/3 cup bread crumbs
1 pound 96% lean ground beef or 93% lean ground turkey
1 egg white, lightly beaten
1/3 cup canned corn, rinsed and drained
1/3 cup diced red onion
1/3 cup chopped and tightly packed fresh cilantro
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon dried oregano
1 pinch freshly ground black pepper
1 teaspoon cayenne pepper (optional, if you like a lot of heat)
Nonstick cooking spray
2/3 cup red or green enchilada sauce
3/4 cup shredded reduced-fat cheddar, mozzarella or Colby Jack cheese

Preheat the oven to 400°F.
Combine the bread crumbs, ground beef, egg white, corn, onion, cilantro, cumin, chili powder, oregano, black pepper and cayenne in a large bowl.
Using your hands or a rubber spatula, thoroughly mixing.
Spray a muffin tin with cooking spray, then divide the mixture evenly among the 12 muffin molds.
Bake for 15-20 minutes, until the meat has browned on top.
Remove the pan from the oven and add a little less than 1 tablespoon of the enchilada sauce on top of each muffin, followed by about 1 tablespoon of the cheese.
Bake for an additional 3-5 minutes, until the cheese has melted and is slightly browned.
Garnish with green onions and sliced jalapeño if desired. Allow the mini meat loaves to cool slightly before removing from the pan so that they do not break apart.

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Tortang Talong

2 large Asian eggplants
2 large eggs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 tablespoons picked cooked crabmeat (optional)
Fish sauce, for serving

Preheat the broiler.
Lay the eggplants in a single layer on a baking sheet and broil them,
flipping once or twice, until they are soft and blackened on all sides, about 15 minutes.
If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.
Place the softened eggplants in a ziplock bag.
Set aside for 10 minutes to steam (this makes the skin easier to peel).
Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
Put the eggs in a shallow bowl and beat well and season with salt and pepper.
In a large skillet, heat the vegetable oil over medium heat.
Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet.
Repeat with the other eggplant, making sure there’s room between them in the skillet.
Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
When the eggplants are crispy and browned on one side, 4 to 5 minutes,
flip them over and cook until browned and crispy on the second side, about 3 minutes more.
Transfer the eggplants to a paper towel–lined plate to drain.
Serve hot or at room temperature, with fish sauce.

Cracker Barrel Brussel Sprouts and Kale Salad

5 cups chopped Brussel sprouts
5 cups finely sliced kale
1/2 cup Craisins You can add more or less
3/4 cup pecans

Vinaigrette

3/4 cup white vinegar
1/2 cup sugar
1/2 cup maple syrup do not use pancake syrup
1 teaspoon salt
1 1/2 teaspoons dijon mustard
1/2 cup vegetable oil

Wash kale, and pat dry with a towel.
Cut the stem and discard from each stalk of kale. The stems can be woody and tough.
Roll leaves like a cigar, and slice the leaves as fine as you can, then give them a couple of horizontal slices to break up the long pieces.
Wash sprouts, and pat dry. Slice of the stem end. Place the stem end down, and cut Brussel sprouts in half. Lay the flat cut of the sprout on the cutting board, and then slice as small as you can.
In a large bowl add 5 cups of sliced kale, 5 cups of Brussel sprouts, Craisins and pecans.

Vinaigrette

In a small bowl combine, white vinegar, vegetable oil, sugar, salt, maple syrup, and dijon mustard. Whisk until this is blended well.
Pour well-blended dressing over vegetables, and stir well. Cover and refrigerate for at least 30 minutes before serving.

Ratatouille Pappardelle

1/4 cup extra-virgin olive oil
1 large onion, chopped
1 1/2 cloves garlic, minced
1 pound tomatoes, cut into 1/2-inch pieces
1 eggplant, cut into 1/2-inch pieces
3 zucchini, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
1/4 cup tomato sauce
1 1/2 tablespoons herbes de Provence
salt and cracked black pepper to taste
1/4 cup dry red wine

Pasta:
1 (8 ounce) package dried pappardelle pasta
2 tablespoons extra-virgin olive oil
4 cups fresh spinach
2 ounces Parmigiano-Reggiano cheese, shaved
2 teaspoons balsamic vinegar, or to taste (optional)

Pour olive oil into a large pot over high heat.
Add onion and garlic and saute for 2 minutes.
Reduce heat and add tomatoes, eggplant, zucchini, bell pepper, tomato sauce, herbes de Provence, salt, and pepper.
Stir in wine, cover, and simmer for 10 minutes.
Uncover and simmer until vegetables are just tender, 12 to 15 minutes.
Leave ratatouille warm in the pot until ready to use.
Fill a large pot with lightly salted water and bring to a rolling boil.
Cook pasta at a boil until tender yet firm to the bite, about 10 minutes.
Drain, reserving 1/2 cup cooking water and toss pasta with oil.
Reheat ratatouille in an extra-large skillet over medium heat.
Add pasta and spinach; toss just until spinach wilts.
Add enough reserved pasta water to make a saucy consistency. Season with salt and pepper.
Sprinkle with Parmigiano-Reggiano cheese and drizzle with balsamic vinegar.

Princess Diana's favorite Bread Pudding

Princess Diana's favorite Bread Pudding


3 ounces raisins
1/4 cup Amaretto
12 slices white bread, crusts removed
1 1/2 sticks unsalted butter, melted
9 egg yolks
2 teaspoons vanilla paste
3/4 cup sugar
1/2 cup milk
2 cups heavy cream
2 tablespoons granulated sugar, to dust top of pudding
3 ounces sliced almonds, lightly toasted
2 tablespoons powdered sugar

Soak the raisins in the Amaretto, and leave covered with plastic wrap at room temperature 6 to 8 hours or overnight.
Preheat the oven to 350 degrees.
Cut 4 slices of the bread into 1/2-inch dice and spread the diced bread on the bottom of a casserole dish. Sprinkle the raisins on top of the bread cubes and pour any remaining liquid over the bread.
Cut the remaining 8 slices of bread in half diagonally, and then cut each half slice in half diagonally to create 4 even triangles per slice.
Dip the triangles into the butter, and arrange on the top of the raisins, overlapping the triangles slightly.
Pour any remaining butter over the top of the bread.
Whisk the yolks, vanilla paste, and sugar in a large bowl until combined.
Bring the milk and cream to a boil in a heavy saucepan over high heat,
and pour the hot mix onto the egg yolks, whisking constantly.
Pour the warm egg mixture over the bread, making sure all of the bread is coated,
and set aside the coated bread for 20 minutes to allow the egg mixture to soak into the bread.
Place the casserole dish in a roasting tray filled with hot water halfway up the sides of the casserole dish, and bake on the middle rack in the oven for 30 to 45 minutes, or until golden brown on top with the filling just set.
Remove the dish from the oven and roasting tray, and sprinkle with the extra sugar.
Broil or use a crème brûlée torch to caramelize the sugar.
Sprinkle with the toasted sliced almonds, and dust with powdered sugar.
Cool slightly, and serve warm with a jug of cream and some fresh berries.

Mini Frittatas with Smoked Sausage and Potato

Nonstick cooking spray
1 (14 ounce) package smoked Sausage, quartered lengthwise and sliced
1 1/2 cups frozen shredded hash brown potatoes
2 ounces Gouda cheese, shredded
1/4 cup finely chopped red sweet pepper
2 tablespoons chopped green onion
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 eggs
1/4 cup milk
Fresh oregano leaves (optional)

Preheat oven to 350 degrees F. Coat 12 muffin cups with nonstick spray.
In a large bowl, combine the first 8 ingredients.
Divide mixture among the prepared muffin cups.
In a medium bowl, whisk together eggs and milk to combine.
Slowly pour egg mixture over sausage mixture in the muffin cups.
Cups will be full.
Bake in preheated oven for 20 to 25 minutes or until puffed and set.
Remove and let cool in cups on a wire rack for 10 minutes.
Loosen sides and remove from cups. Serve warm, garnished with additional oregano, if desired.

Gouda Grilled Cheese with Sweet Potato Tots

16 frozen sweet potato puffs (such as Alexia®)
1 tablespoon vegetable oil
2 tablespoons butter, divided
4 leaves kale, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 slices sourdough bread
2 tablespoons mayonnaise
8 (1/2 ounce) slices Sriracha-flavored Gouda cheese (such as Roth®)
3 slices crisp-cooked bacon, halved

Preheat the oven to 450.
Toss tots with oil on a baking sheet.
Bake, turning over halfway through, until browned, about 24 minutes.
Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat.
Stir in kale, salt, and pepper; cook until kale is wilted and lightly browned in places, about 5 minutes.
Transfer kale to a plate and wipe skillet clean.
Spread 2 bread slices with mayonnaise, then top each with 2 slices cheese and 1/2 of the bacon and kale.
Add tots, pressing lightly, then top each sandwich with remaining cheese and bread.
Melt remaining 1 tablespoon butter in skillet over medium heat.
Add sandwiches; cook, lightly pressing with a spatula, until cheese is melted and bread is golden brown, about 3 minutes per side.

Chicken Spiedies

5 pounds chicken, cubed
2 cups olive oil
1 cup white vinegar
2 tablespoons lemon juice
2 teaspoons salt
5 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon garlic salt
3 tablespoons crushed dried mint
2 tablespoons dried basil
1 teaspoon fresh-ground black pepper
12 wooden skewers, soaked in water for 30 minutes

Place the cubed chicken into a large resealable plastic bag and add all the ingedients.
Seal the bag and shake until combined.
Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
When you are ready to cook, remove meat from the marinade and place on skewers.
Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F.
Be careful not to overcook or the meat will be very dry.
Serve the grilled meat on Italian bread or hot dog rolls.

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Skirt Steak with Corn and Blackberry Salad

2 teaspoons toasted and ground cumin
2 teaspoons toasted and ground coriander
2 teaspoons ancho chili powder
Kosher salt and freshly ground black pepper
1½ pounds skirt steak, cleaned and trimmed
4 ears fresh corn, silks and husks removed
1 cup olive oil, plus more
2 cloves garlic, minced or finely grated
2 jalapeños, seeded and minced
6 limes, zested and juiced
6 small scallions, thinly sliced (whites and greens)
3/4 cup chopped cilantro leaves and small stems
1½ cups fresh blackberries

Preheat a grill to high heat.
In a small mixing bowl combine the cumin, coriander, chili powder and 2 teaspoons salt.
Lay out the skirt steak and season well on both sides with the rub. Set aside.
Lay the corn out on a sheet tray, drizzle with olive oil and season with salt and pepper.
Place the corn on the grill and cook, turning on all sides,
until nicely marked and almost cooked through.
Remove from the grill and set aside.
Meanwhile, in a large bowl combine the garlic, jalapeño and a large pinch of salt.
Add the lime zest, lime juice and 1 cup of olive oil and whisk to combine.
Pour half of the vinaigrette in to a separate mixing bowl and set aside.
To the first mixing bowl, add the scallions, cilantro and blackberries and toss gently to combine.
When cool enough to handle, cut the corn off the cob and mix in to the salad. Set aside.
Drizzle the steak with olive oil and place on the grill.
Cook without moving around until nicely charred then flip and continue to cook until medium rare, about 5 minutes total.
Remove the steak to the bowl of reserved vinaigrette to rest for at least 5 minutes.
Remove the steak from the marinade and slice thinly against the grain.
Place on a platter and top with the corn and blackberry salad.

Stuffed Zucchini with Chicken Sausage

2 zucchini, ends trimmed
3 tablespoons olive oil
2 links Italian-style chicken sausage, casings removed
2 teaspoons crushed red pepper flakes (optional)
salt and ground black pepper to taste
½ sweet onion, chopped
3 cloves garlic, chopped
1 can 14.5 ounce whole peeled tomatoes, drained and chopped
½ cup dry bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Preheat oven to 375 degrees F (190 degrees C).
Cut a lengthwise 3/4-inch thick slice from each zucchini.
Retain the lengthwise slices. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini.
Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini.
Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks,
until the sausage has begun to brown, about 8 minutes.
Sprinkle in the crushed red pepper flakes, and season with salt and black pepper.
Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes.
Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese,
and basil until the stuffing is thoroughly combined.
Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish,
and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.

Tomato Schnitzel

1 2/3 cup all-purpose flour, divided
6 eggs
2 large heirloom tomatoes
Salt and freshly ground black pepper, to taste
1/2 cup extra virgin olive oil

Whipped Ricotta
8 ounces (1 cup) ricotta cheese
1 teaspoon lemon juice
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

Piperade
2 bell peppers, seeds removed and roasted
1/2 preserved lemon, seeds and insides removed
1/2 teaspoon calabrian chile, or more to taste
Red wine vinegar, to taste
Salt and freshly ground black pepper, to taste

Bagna Cauda
1/2 bunch basil
1/2 bunch parsley
4 anchovies
1 clove garlic
1 teaspoon red wine vinegar
Lemon zest, to taste
Salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

Schnitzel:

Remove the core of the tomatoes.
Cut the tomatoes in half lengthwise, then slice off the ends so they can rest flat on a board.
Place 2/3 cup flour and eggs in a blender, and blend until incorporated.
Season each slice of tomato generously with salt and pepper.
The remaining 1 cup flour on a plate, dredge each slice in the flour, tap off any extra, then dredge in batter.
Heat the olive oil a large sauté pan over medium high heat.
Fry the tomato slices in the oil until golden brown on both sides.

Whipped Ricotta:

Place all ingredients in a food processor and blend until smooth.

Piperade:

Place all ingredients in a food processor and blend until smooth.

Bagna Cauda:

Place all ingredients in a food processor and blend until slightly chunky, about the consistency of pesto.

Place tomato schnitzel on a platter and serve with the three sauces on the side.

Deluxe Bacon Onion Omelet

4 slices bacon
3 eggs
1 teaspoon water
cooking spray
1 tablespoon butter
1/2 white onion, diced

Preheat oven to 375.
Arrange bacon on a baking sheet.
Bake in the preheated oven until just crisped, 10 to 12 minutes.
Beat eggs and water together in a bowl.
Let the bacon cool on paper towels, about 5 minutes and break into small pieces.
Spray a 10-inch non-stick skillet with cooking spray.
Melt butter over medium heat until foaming, about 2 minutes.
Add onion once butter is no longer foaming.
Cook and stir until tender but not browned, 4 to 5 minutes.
Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes.
Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan.
Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

Shish Kabobs & Skewers

I need to make 90 kabobs for a dinner party; beef, chicken and shrimp. In lieu of soaking wooden skewers in water, what about assembling them first and soaking the skewers assembled in the marinade in lieu of soaking them in water first. It's a timing issue. Thanks

Chick fil A Mac and Cheese

16 ounces macaroni
1 tablespoon salt
1 1/4 pounds American cheese
2 tablespoons Parmesan cheese
1 tablespoon Romano cheese
2 cups heavy cream
4 ounces Colby Jack Cheese shredded

Fill a large pot 2/3 full of water.
Add 1 tablespoon of salt.
When the water comes to a boil add the pasta.
Cook to al dente, then drain.
In a medium-sized pot add heavy cream, American cheese, Parmesan cheese, and Romano cheese.
Melt cheeses with heavy cream over medium heat.
Stir frequently and do not allow the cheese to scorch.
Turn the oven on to broil, on high.
Place cooked pasta into a 9 x 13-inch baking dish.
Pour melted cheeses over the pasta.
Add shredded Colby Jack cheese to the top of the pasta.
Broil just until the cheese begins to brown.

Peruvian-Style Roast Chicken

Chicken:
3 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon olive oil
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
2 lemons
1 (4-4 1/2-pound) whole chicken
Green sauce:
1 cup (packed) cilantro leaves with tender stems
1–2 medium jalapeños, coarsely chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/3 cup mayonnaise
Salad:
1 cucumber, cubed
1 firm-ripe avocado, cubed
3 scallions, thinly sliced
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 cup cilantro leaves with tender stems, coarsely chopped, plus more for serving

Roast the chicken:
Arrange rack in middle of oven; preheat to 400°F.
Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt,
and finely grated zest from 1 lemon in a medium bowl.
Quarter zested lemon; set aside 2 quarters.
Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
Place chicken breast side down on work surface.
Spatchcock chicken by cutting along both sides of backbone with kitchen shears.
Remove backbone; reserve for stock. Turn chicken breast side up and splay open.
Press down on breastbone with palms until you hear it crack and chicken is as flat as possible.
Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters.
Squeeze juice over bird, then rub skin all over with inside of rinds.
From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin.
Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin.
Reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt.
Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
Roast chicken 20 minutes, then brush with spice mixture and pan juices.
Continue roasting, basting with spice mixture and pan juices every 20 minutes.
Roast until a thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
Make the green sauce:
Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined.
Add mayonnaise and purée until well blended.
Transfer to a small bowl, cover, and chill until ready to use.
Make the salad:
Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl.
Sprinkle with more cilantro.
Carve chicken and transfer to a platter; baste with reserved pan juices.
Serve with green sauce and salad alongside.

Chef John's Baked Eggs

1/3 cup marinara sauce
1/2 teaspoon red pepper flakes
salt and freshly ground black pepper to taste
1 1/2 teaspoons chopped fresh flat-leaf parsley
2 eggs
1 tablespoon finely shredded Parmigiano-Reggiano cheese
2 teaspoons olive oil
2 tablespoons heavy whipping cream
2 slices toast

Preheat oven to 400° F.
Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high.
Sprinkle with red pepper flakes, salt, black pepper, and parsley.
Make a narrow well in the center of the sauce for the eggs.
Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream.
Season with salt and black pepper to taste.
Bake in the preheated oven until yolks are just set, 10 to 12 minutes.
Serve with toast.

Cauliflower-Crusted Quiche with Smoked Sausage

1 medium head cauliflower, cored and cut into florets
2 tablespoons olive oil, divided
5 eggs, divided
1 cup shredded mozzarella or cheddar cheese, divided
1 tablespoon whole wheat panko bread crumbs
2 tablespoons snipped fresh chives
1 medium sweet bell pepper, chopped
1/2 (14 ounce) package smoked sausage, bias-sliced 1/2-inch thick
1/2 cup chopped onion
1/4 cup heavy whipping cream
1 tablespoon all-purpose flour
Chives (optional)

Preheat oven to 375 degrees F. Grease a 9-inch deep-dish pie plate; set aside.
Place cauliflower in a food processor in batches.
Cover and pulse each batch until crumbly and mixture resembles the texture of rice.
In a very large skillet, heat 1 tablespoon of the oil over medium-high heat.
Add the cauliflower and cook, stirring occasionally, about 4 minutes,
or until cauliflower is tender and starting to brown.
In a medium bowl, combine the cauliflower, 1 egg, 1/2 cup of the cheese,
the panko, and 2 tablespoons chives.
Press mixture onto the bottom and up the sides of the prepared pie plate.
In the same skillet, heat remaining 1 tablespoon of oil over medium heat.
Add sweet pepper and cook for 2 minutes, or until it begins to soften.
Add sausage and onion and cook for 5 minutes, stirring occasionally,
until onion softens and sausage begins to brown.
Spoon sausage mixture and remaining 1/2 cup cheese into cauliflower crust.
In a medium bowl, whisk together remaining 4 eggs, whipping cream, and flour.
Pour over sausage mixture in crust.
Bake, uncovered, for 30 to 40 minutes or until a knife inserted near center comes out clean.
Let stand on a wire rack for 10 minutes before serving.
Sprinkle with additional chives, if desired.

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Belgian Chicken Booyah

4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
2 pounds red potatoes, cut in 1-inch pieces
1 (16 ounce) package frozen whole kernel corn
1 (16 ounce) package frozen cut carrots
1 (15 ounce) can cut green beans, drained
1 (14.5 ounce) can chicken broth
8 ounces diced celery
1 (14.5 ounce) can petite diced tomatoes
8 ounces diced onion
8 ounces diced green bell pepper
8 ounces cabbage, shredded
1/4 cup salt, or to taste
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons celery salt
1 tablespoon ground black pepper
1 0.42 oz packet concentrated vegetable base (such as Swanson® Vegetable Flavor Boost®) (optional)

Mix all ingredients in a slow cooker.
Cook on Low for 6 hours.

Poulet de Provencal

2 teaspoons olive oil
1 teaspoon butter
2 1/2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
3 large cloves garlic, chopped
4 (4 ounce)s skinless, boneless chicken breast halves, pounded flat
2/3 cup chicken stock
1 large shallot, chopped
2 cups cremini mushrooms, chopped
1/4 teaspoon herbes de Provence, crumbled
1 1/2 teaspoons balsamic vinegar
salt and ground black pepper to taste
2 slices provolone cheese, halved

Heat olive oil and butter in a large nonstick skillet over medium heat.
Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl.
Stir chicken breast halves into the mixture to coat.
Transfer chicken with marinade into the skillet and cook, turning occasionally,
until chicken is no longer pink inside, 5 to 8 minutes per side.
Transfer chicken to a platter and keep warm.
Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet.
Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes.
Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar.
Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
Return chicken breasts to pan and top each with 1/2 slice of provolone cheese.
Cover skillet and let cheese melt; serve with mushrooms.

Chicken potatoes salad

Ingredients
1 pund potatoes
1 kosher salt and black pepper
¼ cup oil
1 tablespoon white wine vinegar
3 bunches arugula about 6 cups
1 tablespoon Dijon mustard
3 pound rotisserie chicken, meat shredded
¼ cup fresh tarragon leaves
2 ounces Parmesan


Instructions
Put the potatoes in a large bowl, add cold water. Boil it and add 1 ½ tablespoons salt. Boil until the potatoes looks tender for around 12 to 15 minutes. Drain them, put in cold water then slice them. Next, in a smaller bowl, mix together oil, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. In other bowl, toss arugula, chicken, tarragon, and potatoes together. Last, sprinkle the dish with the Parmesan.
Source: Chicken Potatoes Salad - Daisy's Kitchen

Yellow Mustard Ice Cream

2 cups heavy cream
1 cup sweetened condensed milk
1/4 cup whole milk
1/4 cup light corn syrup
2 tablespoons sugar
1/4 cup French's Classic Yellow Mustard
1 teaspoon McCormick® Pure Vanilla Extract
1 teaspoon McCormick® Yellow Food Color
1 drop McCormick® Green Food Color
1/8 teaspoon salt

Place cream in blender container; cover.
Blend on high until stiff peaks form, about 35 to 45 seconds.
Add remaining ingredients; cover.
Blend on high speed until well blended and slightly thickened, scraping down sides as needed.
Pour ice cream mixture into a freezer-safe container.
Cover with plastic wrap, pressing down to cover surface of ice cream mixture.
Freeze at least 6 hours or until firm.
Serve with pretzel brittle, crushed pretzels or in a pretzel cone, if desired.
Pretzel Brittle: Preheat oven to 300°F. Mix 1 cup finely crushed pretzel sticks, 3 cups coarsely crushed pretzel sticks, 6 tablespoons malted milk powder and 2 tablespoons nonfat milk powder in large bowl. Stir in 1/2 cup brown sugar and 1/4 cup granulated sugar. Add 14 tablespoons melted butter; stir until well blended. Spread pretzel mixture into an even layer on parchment-lined shallow baking pan. Bake 15 to 18 minutes or until browned. Allow to cool 10 minutes. Break into pieces to serve.

Bada Bing Pork Chops

1 cup Italian-style salad dressing
1/2 cup Worcestershire sauce
1/2 cup applesauce
1/4 cup hot pepper sauce
1 lime, juiced
6 bone-in pork chops

Mix all ingreidents in a bowl.
Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, and pour marinade into a saucepan.
Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute.
Place the pork chops onto the preheated grill, and grill until well browned 6 minutes per side,
basting the chops occasionally with the marinade.
A thermometer inserted into the center should read 145 degrees.
Allow the marinade baste to cook completely onto the chops.